Roselle calyces extract found to provide natural color and health benefits for use in food and pharmaceutical industries

A study published in the journal Food Science and Human Wellness has evaluated the effects of the extracts of Roselle calyces, which are the sepals of the Roselle plant, on the chemical and sensory properties of functional cupcakes.

• The calyces of the Roselle plant are one of the major crops exported and are used in food, drinks, and cosmetics.
• Studies have shown that the calyces of Roselle help reduce chronic diseases, such as diabetes mellitus, dyslipidemia, and hypertension. This could be attributed to the activity of compounds, particularly flavonoids and anthocyanins, found in the extract of roselle calyces.
• The study, led by an author from Helwan University in Egypt, aimed to use Roselle calyx extracts as a natural source of color that provides health benefits to fortify cupcakes.
• The author used cupcakes because these are a convenient bakery product for enrichment, are universal, and are easy to make. Moreover, the anthocyanins of Roselle calyx might be used as a safe and natural food colorant.
• To determine the chemical and the sensory properties of cupcakes formulated with the extract of Roselle calyces, the study author carried out proximate analysis, anthocyanins, ascorbic acid, titrable acidity, percentage retaining of anthocyanins, color and sensory evaluations.
• The cost-effectiveness of the enriched cupcake was also evaluated.
• Results revealed that roselle calyces are great sources of acids, which would enhance the stability of anthocyanins pigment and phytochemicals.
• In addition, extracts of roselle calyces enriched cupcakes.
• The consumption of 100 g of the Roselle calyces cupcakes provided 485 mg per 100 g anthocyanins, which is more than twice the minimum average daily intake of anthocyanins for Americans.
• Moreover, the enriched cupcake contained a total of eight percent dietary fiber, which is one-third of the daily fiber intake recommended by the Scientific Advisory Committee on Nutrition and 4.2 percent ash.

In conclusion, cupcakes fortified with roselle calyces extracts could be a clean, cost-effective, functional food.

For the full text of the study, go to this link.

Journal Reference:

Abdel-Moemin, AR. EFFECT OF ROSELLE CALYCES EXTRACT ON THE CHEMICAL AND SENSORY PROPERTIES OF FUNCTIONAL CUPCAKES. Food Science and Human Wellness. December 2016;5(4):230-237. DOI: 10.1016/j.fshw.2016.07.003